Flour Residue
Mostrando 1-12 de 19 artigos, teses e dissertações.
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1. Development and Chemical Characterization of Pequi Pericarp Flour (Caryocar brasiliense Camb.) and Effect of in vitro Digestibility on the Bioaccessibility of Phenolic Compounds
The pequi pericarp corresponds to the largest portion of the fruit and has a high nutritional value, but it is discarded as an agro-industrial residue. The present study aimed to prepare and characterize flours from the pequi pericarp in terms of their proximate composition, its antioxidant potential before and after the in vitro digestibility process and ch
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis
Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1
Food Sci. Technol. Publicado em: 03/06/2016
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3. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour.
Food Sci. Technol. Publicado em: 2015-12
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4. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional fac
Food Sci. Technol. Publicado em: 01/10/2013
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5. Chemical composition and metabolizable energy values of feedstuffs for broiler chickens
The objective of this study was to estimate the values of apparent metabolizable energy and apparent metabolizable energy corrected for nitrogen balance and determine the chemical composition of the following feedstuffs: babassu meal, sunflower meal, corn gluten meal, babassu starch flour, meat and bones meal, beans, millet, cookies residue, pasta residue an
Revista Brasileira de Zootecnia. Publicado em: 2012-03
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6. Phenolic content, antioxidant activity and antiamylolytic activity of extracts obtained from bioprocessed pineapple and guava wastes
The relationship between phenolic content, antioxidant and antiamylolytic activities was investigated in Rhizopus oligosporus-mediated solid-state bioprocessing of pineapple and guava residues. Two different treatments of fruit residues mixed with soy flour (5g of soy flour and 5g of fruit residue; 1g of soy flour and 9g of fruit residue) were inoculated and
Brazilian Journal of Chemical Engineering. Publicado em: 2012-03
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7. EFICIÊNCIA DA MANIPUEIRA COMO QUELATIZANTE DE ZINCO E SEU EFEITO NA NUTRIÇÃO MINERAL DO FEIJOEIRO (PHASEOLUS VULGARIS L.) / THE EFFICIENCY OF MANIPUEIRA AS A ZINC CHELATE, AND ITS EFFECT ON ROOT GROWTH AND MINERAL NUTRITION IN BEAN CULTIVATION.
Cassava (Manihot esculenta, Crantz) is considered a vital agricultural crop due to its role as a staple food for low-income populations, primarily in the North and Northeast of Brazil, and is used as raw material for the manufacturing of a number of products such as flour and starch. During the manufacturing of these products, a potentially toxic liquid resi
Publicado em: 2010
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8. Polyhydroxybutyrate production using agro-industrial residue as substrate by Bacillus sphaericus NCIM 5149
The aim of this work was to study the production of polyhydroxybutyrate (PHB) using agro- industrial residues as the carbon source. Seven substrates, viz., wheat bran, potato starch, sesame oil cake, groundnut oil cake, cassava powder, jackfruit seed powder and corn flour were hydrolyzed using commercial enzymes and the hydrolyzates assessed for selecting th
Brazilian Archives of Biology and Technology. Publicado em: 2009-02
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9. Funcionalidade dos extratos fenólicos obtidos pelo cultivo semi-sólido de resíduos de abacaxi (Ananas comusus L.) e goiaba (Psidium guajava L.)
Solid substrate cultivation (SSC) has become an efficient alternative towards rational use of agro industrial wastes and production of value-added products, mainly in developing countries. This work presents the production and functional application results of phenolic extracts obtained by solid substrate cultivation of pineapple (Ananas comosus L.) and guav
Publicado em: 2009
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10. ObtenÃÃo e caracterizaÃÃo de biscoito tipo cookie elaborado com farinhas de inhame (Colocasia esculenta L.) / Obtaining and characterization of cookie elaborated with yam flour (Colocasia esculenta L.).
The culture of the yam is of great cultural appeal, mainly in some areas of Brazil, however its use is low, because its consumption is restricted only to the cooked vegetable. Alimentary alternatives seeking to enlarge the yam consumption, that is a rich amilacea in several nutrients, mainly in functional nutrients, because to the yam is attributed to can he
Publicado em: 2008
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11. Passion Fruit fiber associated to physical exercises for controlling lipidemy in female rats / Farinha da casca de maracujà associada ao exercÃcio fÃsico no controle da lipidemia de ratas
Aiming to physically and chemically analyze the agroindustrial residue (peel) of three passion fruit species, yellow sweet passion fruit (maracujà amarelo doce â MAD) passiflora alata curtis, yellow sour passion fruit, (amarelo azedo â MAA), passiflora edulis f. flavicarpa, purple sour passion fruit (roxo azedo â MRA), passiflora edulis sims, among these
Publicado em: 2008
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12. Farinha dos resÃduos do camarÃo Litopenaeus vannamei : caracterizaÃÃo e utilizaÃÃo na formulaÃÃo de hambÃrguer
The Brazilian potential for the production and exportation of shrimp Litopenaeus vannamei and the great volume of residue generated by its processing motivated the present research with the objective of contributing to encouraging the utilization of shrimp residue flour in food products. Studies were realized utilizing factorial design 23 to define the param
Publicado em: 2007